Instructions: Heat the olive in an electric pressure cooker turned to saute function. Add chunked beef and sear, turning once for 1 minute. Using tongs, remove seared meat from the pot and transfer to a large plate. Set aside.

Add chopped potatoes to the bottom of the pressure cooker, top with chunked carrots. Season with garlic powder, salt, and black pepper. Place the sliced onions on top of the carrots. Arrange the reserved seared beef on top of vegetables. Pour in the beef broth.

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 60 minutes.

Open the pressure cooker, using the Quick Release method. Unlock and open the lid. Remove the cooked beef from the pot, transfer to a cutting board, then shred it. Using a slotted spoon, remove cooked vegetables from the pot, reserving the cooking liquid.

In a small mixing bowl, combine arrowroot flour and water. Stir until flour is dissolved. Add the flour mixture to the reserved cooking liquid in the instant pot turned to saute function. Cook, stirring, until bubbly and thickens.